Ziti with Eggplant and Sausage
38g CARB
Serves 6
hands on 25 min.
slow cook 6 hr. 40 min.
- 4 oz. bulk sweet Italian sausage
- 4 cups peeled and chopped eggplant
- 2 medium fennel bulbs, trimmed, cored, and thinly sliced
- 1 14.5-oz. can crushed fire-roasted tomatoes, undrained
- ½ cup water
- ¼ cup dry white wine
- 2 Tbsp. tomato paste
- 2 cloves garlic, minced
- 1 tsp. dried Italian seasoning, crushed
- 2 to 2⅔ cups dried ziti or penne pasta (6 to 8 oz.)
- ½ cup snipped fresh basil
- 1 cup shredded part-skim mozzarella cheese (4 oz.)
1. In a 10-inch skillet cook sausage over medium-high until browned. Drain off fat. In a 5- to 6-qt. slow cooker combine sausage and the next eight ingredients (through Italian seasoning). Cover and cook on low 6 to 7 hours or high 3 to 3½ hours.
2. If slow cooker is on low, turn to high. Stir in pasta and basil. Cover and cook 30 minutes more. Stir pasta mixture. Sprinkle with cheese. Cover and cook 10 minutes more. Let stand, uncovered, 10 minutes before serving. Sprinkle with additional snipped fresh basil.
Tip Skip 30 minutes of slow cooking by cooking the ziti according to package directions before stirring it into the eggplant mixture. Sprinkle with cheese and continue as directed.
PER SERVING (1¼ cups each) cal 255, fat 5 g (3 g sat. fat), chol 18 mg, sodium 479 mg, carb 38 g (6 g fiber, 7 g sugars), pro 14 g
